Greek-style Chicken Salad with Quinoa, Olives & Sundried Tomato Dressing

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp red wine vinegar

(red wine vinegar (100%))
2 tsp Dijon mustard (Mustard)

(Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
80g rocket
1 tsp dried oregano

(Dried Rubbed Oregano 100%.)
25g honey
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 shallot
1 cucumber
200g baby tomatoes
500g puy lentils & wholegrain quinoa

(48% Cooked Whole Grain Quinoa (Water, Quinoa) 48% Cooked Puy Lentils (Water, Puy lentils) Onion Olive Oil Laurel Salt)
30g Pitted Kalamata Olives

(Kalamata Olives, Sunflower Oil, Sea Salt, Lactic Acid (E270))
600g British Free Range chicken thighs
2 pepper

Allergens

Contains: Mustard

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	597Kcal
	479kJ	2496kJ
Fat	5.6g	29g
of which saturates	1.2g	6.5g
Carbohydrates	7g	38g
of which sugars	2.8g	15g
Protein	8.4g	44g
Salt	0.24g	1.2g
Fibre	2.0g	10g

Back

Ready in 20 High protein 1/3 daily fibre 8 plants Low sat fat

Greek-style Chicken Salad with Quinoa, Olives & Sundried Tomato Dressing

Prep time: 15 mins

Total time: 20 mins

Cuisine: European

Food group: Poultry

Everyone loves salad! We've gone for golden, pan-fried British free-range chicken and a rainbow of veg - think juicy olives, sweet tomatoes, crunchy peppers and peppery rocket. Boost the flavour with a honey, mustard, sundried tomato & oregano dressing. Fluffy quinoa soaks up all the flavour. It's a real splash of sunshine!

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium frying pan & a large bowl

Sizzle the chicken

Thinly slice the peppers
Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins on one side, then flip and cook for a further 9 mins, until golden and cooked through. Season with salt and pepper
Halfway through cooking, add the pepper to the pan
In the final 1 min, add half the oregano and turn to coat the chicken and peppers

Heat the quinoa

Meanwhile, heat the medium frying pan on medium-high heat. Once hot, add the lentil quinoa mix and break it up with a spoon. Add a splash of water and cook for 2-3 mins, until piping hot

Build the salad

Halve the tomatoes. Dice the cucumber into 1cm chunks. Thinly slice the shallot and olives
In the large bowl, mix together the sundried tomato paste, mustard, vinegar, honey, remaining oregano and 1 tbsp olive oil. Season with salt and pepper. Add a splash of water to loosen if too thick
Add the quinoa, roast pepper, shallot, cucumber, olives and tomatoes to the dressing bowl and mix well

Plate up

Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
Thinly slice the chicken
Gently toss the rocket and chicken through the quinoa salad, then share between bowls